I made these treats a few weeks ago before I started eating wheat-free and sugar-free. I’m salivating just looking at the picture and remembering how good they were. I don’t have much difficulty giving up bread and pasta, but sweets are a real weakness for me. The caramel makes these blondies extra gooey and sweet. I’m not sure how I like the pretzel M&M’s in these. The chocolate melts off of them and they become super crunchy balls. It’s a little alarming when you bite into one the first time because the texture doesn’t feel like something that should be in a bar and they make a super loud crunch. I love the idea of pretzels in a bar though and I’m wondering how crushed pretzel sticks added to the batter would work instead.
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Caramel Pretzel M&M Blondies (recipe from CookiesandCups.com)
- 2 sticks butter, room temperature
- 1/2 cup white sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 teaspoon baking soda
- 2 teaspoons course sea salt
- 2 1/2 cups all-purpose flour
- 2 cups pretzel M&M’s
- 1 cup semi-sweet chocolate chips
- 1 14-oz. bag caramels, unwrapped
- 1/4 cup milk
- Pre heat oven to 350. Spray a 9×13- inch pan with cooking spray.
- Using an electric mixer, cream butter and sugars. Add vanilla and eggs, scraping down sides several times.
- On low-speed, add baking soda, salt, and flour. Fold in pretzel M&M’s and chocolate chips.
- Pres 2/3 of batter into bottom of pan. Bake for 8-10 minutes, until just beginning to set but not golden brown.
- Place caramels and 1/4 cup milk in a microwave safe bowl. Microwave for 2-3 minutes, stopping every 1 minute to stir.
- Pour melted caramels on top of bottom layer of baked dough. Spoon remaining batter on top and spread as well as possible.
- Continue to bake for 15-17 more minutes. Let cool completely before serving.
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